Smoked Eggplant with Kalonji

Eggplant charred on your stove top develops a smoky flavor and a perfect texture for a dip. If you do not have a gas stove, make a friend who does. Without the char you won’t get the same, satisfying taste.

instructions

Using a burner on a gas stove, place the eggplant directly on the burner and char it until the skin is black and the inside is very soft. Resist the urge to touch often & let it burn . Otherwise the char gets into the eggplant flesh. Set aside for 5-6 minutes. When it is warm to the touch, peel off all of the black charred skin and discard. Chop the insides of the eggplant and reserve.

Heat up EVOO and pop the kalonji seeds. Immediately add the red onion and cook for 3-4 minutes until the onion gets a bit of color.